Linguine Aglio e Olio (Linguine with Garlic & Olive Oil)
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
122 kcal
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Course
Main Course, Dinner
Linguine Aglio e Olio (Linguine with Garlic & Olive Oil)
Description
The recipe begins with boiling linguine in salted water to achieve the perfect al dente texture, then draining while reserving some of the starchy cooking water. Toasted panko breadcrumbs provide a crunchy topping that elevates the texture profile. The sauce is made by gently frying thin garlic slices in olive oil until golden at the edges, ensuring it remains fragrant without bitterness. A touch of red pepper flakes adds subtle heat, balanced by the addition of pasta water to bind the sauce into a light emulsion. Tossing the linguine in this mixture coats the strands evenly before finishing with fresh parsley and Parmesan cheese for aroma and umami notes.
This dish can be served as a simple supper or elegant first course, offering a classic Italian flavor combination that highlights the quality of olive oil and garlic. The use of breadcrumbs gives a satisfying textural contrast not commonly found in basic aglio e olio recipes.
The recipe’s stepwise approach to toasting breadcrumbs separately and gentle frying of garlic helps avoid burning and bitterness, ensuring a smooth, mellow garlic flavor. Reserving pasta water is essential to create a slightly thickened sauce that clings to the linguine. Ingredients should be prepared and measured ahead for smooth execution.
Ingredients
- 1 Tbsp + ½ teaspoon salt divided, sea salt
- 1 lb linguine pasta Barilla brand
- 4 tablespoon olive oil divided
- ¼ C panko breadcrumbs
- 10 cloves garlic sliced thinly
- 1 teaspoon red pepper flakes optional
- ¼ C parsley chopped, fresh
- ¼ C Parmesan Cheese grated
Instructions
- Heat up a large pot of water and bring to a boil.
- Add 1 tablespoon of salt to the water and add in the Barilla Linguine.
- Cook the linguine according to the package directions, until al dente.
- Drain the linguine into a colander and reserve about 1 ½ cup of hot pasta cooking water. Set aside.
- In a large shallow pot or sauté pan, add 1 tablespoon olive oil and heat over medium heat.
- Add panko breadcrumbs and toast until golden and crisp, about 2 minutes.
- Use a slotted spoon to remove the panko breadcrumbs and place onto paper towel to drain. Set aside.
- Using the same pan, heat 3 tablespoons olive oil, add in the sliced garlic and fry, stirring constantly, until lightly golden on the edges. Be careful not to burn the garlic.
- Add in the red pepper flakes if using, and fry for another 30 seconds.
- Carefully add in about 1 cup of the reserved pasta cooking water to the garlic/oil mixture, and bring to a boil, until the liquid has reduced by about one third. Add in ½ teaspoon salt and stir.
- Next, add the drained linguine into the sauce and use tongs to coat the pasta.
- Take the pan off the heat and finish with chopped parsley, Parmesan cheese and toasted panko breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Calories | 122kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 4mg | 1% |
| Sodium | 1049mg | 44% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 361IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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